“White Forest” cherry cake

Ingredients for 1 servings:

• 1 cake base (Vienna base, two layers)
• 4 cl cherry brandy
• 60 g white chocolate coating
• 2 jars of sour cherries
• 1 sachet of vanilla sugar
• 4 cl Amaretto
• some sugar
• 2 tbsp cornstarch (amount only approx.)
• 250 ml cream
• 2 egg yolks
• 2 egg whites
• 4 sheets of gelatin
• 125 ml cherry liqueur
• 125 ml cherry juice
• 60 g sugar
• 600 ml cream
• 5 bags of cream stiffener
• 6 cl syrup, white chocolate syrup

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

Cherry cake with white chocolate

First layer: Surround the first sponge cake layer with a cake ring and brush thinly with 30g melted chocolate coating. First layer: Drain the juice from the cherries. Mix the cornstarch with 8 tablespoons of cherry juice. Heat 250ml of cherry juice with vanilla sugar and sugar (to taste), add the Amaretto and thicken considerably with the starch-juice mixture. Add the cherries again, let cool, then spread over the bottom layer and refrigerate. Second layer: Place the second sponge cake layer on top of the cherries and soak in kirsch. Second layer: Cherry cream: Beat the egg yolks and sugar until frothy, mix 125ml cherry juice with 125ml cherry liqueur and add to the egg mixture and mix well. Dissolve 4 sheets of soaked gelatine in a small saucepan. Remove from the heat and immediately stir in about 2 tablespoons of the cherry-egg mixture into the dissolved gelatine (to compensate for the cold). Then add everything to the remaining liquid and stir. Chill everything until the mixture “sets in one piece”. Meanwhile, beat the egg whites and 250 ml of cream one after the other until stiff. When the cherry-egg mixture starts to gel, beat it briefly with a hand mixer, then fold in the egg whites and whipped cream. Pour into the cake ring and leave to set for at least 4 hours. Outer layer: Finally, beat the 600 ml of cream with 5 sachets of cream stiffener and flavor with the 6 cl of chocolate syrup. Spread this over the top and sides of the cake and decorate as desired with grated white chocolate, chocolate cream, or cherries.